Hello, ultimate winter comfort dessert. I love it so.
I used Quirky Cooking’s recipe (minus the pecans and with raw cacao powder instead of cocoa powder). I have tried it with the pecans and it is nice but I prefer it without the nutty crunch. Whatever floats your boat.
1. Preheat oven to 180 degrees C. Grease a 2 litre baking dish.2. In Thermomix, mix together on speed 4 for 10 seconds:– 150g wholemeal spelt flour (can grind spelt grain first)– 50g Rapadura– 2 tablespoons organic cocoa powder– 2 teaspoons baking powder– 1/2 teaspoon fine sea salt– 1 egg– 100g rice-almond milk– 2 tablespoons macadamia oil(or grapeseed/light olive oil)– 1 teaspoon vanilla extract– 50g whole pecans3. Scrape mixture into baking dish, and add sauce ingredients to Thermomix, mixing on speed 4 for 10 seconds:– 25g organic cocoa powder– 80g Rapadura– 350g boiling water4. Carefully pour sauce mixture over cake batter, pouring over the back of a spoon so it doesn’t make a hole in the batter. Bake for about 30 minutes, until done.